Soul Nourishment!

This gluten-free treat is virtually fool proof and satisfies everyone

Ingredients

• 1 unbaked 8” Yummy Nut crust (see below)
• 4 cups cooked and peeled chopped sweet potatoes or yams
• 2 Tbs. oatmeal or rice flour
• 1 heaping tsp. cinnamon
• 1 tsp ground cardamon (optional)
• 1/2 c. ground panela or raw sugar or agave
• 1/4 cup Almond or Soy milk

Preparation

Preheat your oven to 350 degrees.  Place all the ingredients into  a food processor and blend until smooth. The mix should be creamy however not too runny.  Pour filling into the unbaked crust and bake 30 mins.

Yummy Nut Crust

• 3/4 cup almonds
• 3/4 cup walnuts

(You can also play with the nut combination you enjoy)

Combine nuts into a food processor and grind until it begins to stick together.  See the photo below.  Lightly spray the sides and bottom of a pie plate with oil and using your fingers press the nut mixture into the pie plate and up the sides. See photo below.

Note: For a baked pie shell (for refrigerator pies), simply place into a 350 degree oven for 8 minutes.  This crust is also great without baking first as in this sweet potato pie recipe.

Serving and Garnishes:

Delicious straight from the oven it also takes on a richer texture after spending time in the refrigerator.  Consume within 3 days to prevent the crust from becoming soggy.  This pie is delicately sweet and a drizzle of a tart sauce is a wonderful compliment.  We use Mora berry jam slightly heated with a bit of water.  We also enjoy mixing strawberry jam and orange marmalade to create a fun tasty garnish.  You may want to experiment with Blackberry or blueberry jam.  Of course a good dollop of Vegan Whipped cream or Soy Ice Cream is always fun as well.